Thyme-Roasted Mushrooms with Millet Polenta

These thyme-roasted mushrooms with creamy millet polenta make a comforting vegetarian meal full of earthy, savory flavor. The mushrooms are roasted with garlic and fresh thyme, then briefly broiled until their edges become beautifully browned and crisp. Served over soft millet enriched with butter and Pecorino Romano, they’re especially lovely during fall and wild mushroom season.

A comforting combination with Romanian roots

I grew up eating mămăligă, the traditional Romanian cornmeal polenta often served alongside stews, mushrooms, cheese, and other everyday dishes. Mushrooms and thyme are also familiar flavors in Romanian cooking, so while this particular combination has a Mediterranean vibe and was inspired by a recipe I once saw in an October issue of Bon Appétit, it has always felt quite familiar to the kind of food I grew up with.

Instead of cornmeal, this recipe uses whole millet cooked until soft and creamy. The result is not identical to traditional polenta — the millet retains more texture — but it fills much the same role on the plate. Butter and Pecorino Romano make it rich and savory, while a few minutes under the broiler create a lightly golden cheese topping.

The recipe is naturally gluten-free and can also be made dairy-free with a couple of simple substitutions.

Choosing mushrooms for roasting

Oyster mushrooms and mini portobello mushrooms make a flavorful and widely available combination, but you can use any mixture you enjoy. If wild mushrooms are in season, this is a wonderful opportunity to include varieties such as chanterelles, porcini, or maitake.

Cut larger mushrooms into medium pieces, but leave enough variation in shape and size to create interesting textures. The smaller edges will become crisp under the broiler, while the thicker pieces remain tender and juicy.

How to make roasted mushrooms with millet polenta

Roast the mushrooms

Clean the mushrooms, pat them dry, and cut them into medium-sized pieces. Spread them across a large baking sheet and add the thyme sprigs, lightly smashed unpeeled garlic cloves, salt, pepper, and extra virgin olive oil. Toss well to coat.

Roast the mushrooms on the upper oven rack at 350°F (175°C) for about 25 minutes. Finish them under the broiler for another 5 to 7 minutes, or until browned around the edges. Watch them closely during this final stage, as broilers vary considerably.

Cook the millet

While the mushrooms are roasting, rinse and drain the millet. Place it in a dry stainless-steel saucepan over medium heat and toast it gently, stirring continuously. Once it begins to smell fragrant, carefully add the water — the hot pan will release quite a bit of steam.

Add the salt and cook over low to medium heat for 20 to 25 minutes, stirring regularly, until the water has been absorbed and the millet is soft.

Add the butter and Pecorino

Transfer the cooked millet to an oven-safe dish. Stir in the butter and half of the grated Pecorino Romano, then scatter the remaining cheese over the top. Broil at 425°F (220°C) for about 5 minutes, until the cheese is melted and lightly golden.

Serve the millet polenta immediately, topped with the roasted mushrooms and a few fresh thyme leaves.

Dairy-free variation

For a dairy-free version, replace the butter with extra virgin olive oil. Instead of Pecorino Romano, use nutritional yeast or your preferred dairy-free cheese.

For more millet recipes

For more delicious ways to use millet, check out these recipes:

• Walnut Millet Bread
• Gluten-Free Millet Stuffing
• How to Make Millet Porridge
• Gluten-Free Tabbouleh with Millet and Hemp Hearts
• Warm Brussel Sprouts and Millet Salad

Enjoy the thyme roasted mushrooms with millet polenta, possibly with a glass of red.

This recipe is part of our round up 20+ Healthy Fall Recipes. Check it out for more cozy dinner ideas made with seasonal produce.

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